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This document provides instructions for extracting capsaicin from dried hot peppers through a multi-step process involving alcohol extraction and concentration. The process takes about a week and requires protective equipment due to the highly flammable alcohol and irritating nature of capsaicin. Dried peppers are chopped and placed in jars with alcohol to extract capsaicin over several days. The liquid is then filtered and concentrated using a distillation apparatus to remove alcohol and yield a thick caps

Author

SciNut

Language

EN